User guide

UNIT TAKE-DOWN
 UNPLUG CORD.
Caution- Hot:
• If unit has already been in use, unit may
still be hot. Allow unit to cool before
continuing.
 REMOVE PANS OR INSETS AND ADAPTER PLATE
FROM WATER VESSEL BASIN OF UNIT.
 EMPTY WATER OUT OF WATER VESSEL BASIN OF
UNIT.
• Tip unit over a drain to pour water out.
RETHERMALIZATION AND
HOT FOOD HOLDING
(National Sanitation Foundation)
NSF International and
(American National Standards Institute)
ANSI list this unit as a “Rethermalization
and Hot Food Holding unit (Standard 4)”
Rethermalization of food products is achieved by this
appliance when it elevates the food product temperature
from a refrigerated 40°F (4°C) to a safe food cooked
temperature of 165°F (74°C) within a period of 2 hours.
Hot Food Holding is achieved with this appliance when
it maintains a product temperature at or above 150°F
(66°C), in all locations throughout the product, for a
minimum of 2 hours, even if any lid, cover, or pump is
removed. The lid, cover, or pump is recommended to
help maintain product temperature.
PRE-HEAT FOR AT LEAST 30 MINUTES WITH:
• correct amount of water in water vessel basin
• lids on and closed
• thermostat knob set at maximum setting
MAXIMUM CAPACITY OF FOOD PRODUCT MUST BE
LIMITED TO:
• shoulder of inset
• 5.5 quarts (5.2L or 22 cups) per 7 Quart Inset
• 2.75 quarts (2.6L or 11 cups) per 4 Quart Inset
• GRQRWRYHU¿OO
AFTER PRE-HEAT:
• thermostat knob must remain set at maximum
setting for entire duration of Hot Food Holding
C
H
ECK
W
A
TE
R
POWER ON
OFF
HIGH
10
0
°
F
3
8
°
C
5
0
°
F
10
°
C
150
°
F
66
°
C
200
°
F
9
3
°
C
CA
UTION HO
T
CHECK
W
A
TE
R
POWER ON
OFF
H
IGH
100
°
F
3
8
°
C
5
0
°
F
1
0
°
C
150
°
F
6
6
°
C
200
°
F
9
3
°
C
CA
U
TIO
N H
O
T
C
HECK
W
A
TE
R
P
OWER
O
N
OF
F
HIGH
1
0
0
°
F
38
°
C
50
°
F
1
0
°
C
150
°
F
66
°
C
200
°
F
9
3
°
C
CA
UTIO
N H
O
T